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Potato soup with giblets
1 serving
Rinse the chicken giblets, peel the navels from the skin. Fold into a saucepan, pour with water, boil, remove the foam and cook at low boiling until soft. Then remove the giblets and cut into small pieces, and strain the broth. Peel the onions, carrots and parsley roots, rinse, grind, put in a pan with melted speck and fry. Wash the peeled potatoes and cut into large cubes. Rinse the millet well, pour into the hot strained broth, add the potatoes and bring to a boil. After that, put the fried vegetables and cook for 20 minutes. 10 minutes before you are ready, add tomato puree, allspice, bay leaf and salt. Serve the soup hot, sprinkling with parsley greens
Rinse the chicken giblets, peel the navels from the skin. Fold into a saucepan, pour with water, boil, remove the foam and cook at low boiling until soft. Then remove the giblets and cut into small pieces, and strain the broth. Peel the onions, carrots and parsley roots, rinse, grind, put in a pan with melted speck and fry. Wash the peeled potatoes and cut into large cubes. Rinse the millet well, pour into the hot strained broth, add the potatoes and bring to a boil. After that, put the fried vegetables and cook for 20 minutes. 10 minutes before you are ready, add tomato puree, allspice, bay leaf and salt. Serve the soup hot, sprinkling with parsley greens
water - 2 liters, chicken giblets - 300 g, millet - 3 tbsp. spoons, potatoes - 2 pcs., onions - 1 pc., carrots - 1 pc., parsley root - 1 pc., speck (spig, stove) - 100 g, tomato puree - 0.5 tsp, flour - 1 tsp, parsley greens - 1 tbsp. spoon, bay leaf - 1-2 pcs., allspice - 2-3 peas, salt to taste
